Tots and Lamb Shawarma 

Minnesotans love their Tots. They aren’t just for Hot Dish anymore!!!! Enjoy this new recipe I have fallen in love with.

Tots & Lamb Shawarma 


Source of photo & recipe: Idaho Potatoes 

Potato Tots (processed or homemade )

Lamb Ingredients:

4 pounds boneless leg of lamb

1-¼ tablespoons cumin

1-¼ tablespoons coriander

1-¼ tablespoons garlic powder

¾ tablespoon paprika

1-¼ teaspoons turmeric powder

¾ teaspoon ground cloves

¾ teaspoon black pepper

¾ teaspoon cinnamon

salt, to taste

Cucumber Tomato Salad:

1 cucumber, chopped

1 tomato, chopped

⅓ cup parsley, chopped

1 tablespoon olive oil

1 teaspoon lemon juice

Zhoug:

1 cup coriander

1 cup parsley, roughly chopped

3 jalapeños, seeded and roughly chopped

½ teaspoon cumin

¼ teaspoon ground cardamom

½ ½ teaspoon sugar

2 garlic cloves, crushed

3 tablespoons olive oil

Garnishes:

feta cheese

tahini

parsley

For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.

For the cucumber tomato salad: combine all ingredients.

For the zhoug: combine all ingredients.

For the tots: Once toppings are prepared, fry or bake the potato tots according to package directions.

To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.

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Turkish Hamburgers (Bourekahs)

Memorial Day is coming and I think I’ll be making these burgers. Num!

Turkish Hamburgers (Bourekahs)

image

Makes 4-6 servings

1 1/2-2 lbs ground meat: 1/2-1 lb. ground lamb, ground beef for the rest
1 raw egg
Italian seasoned breadcrumbs, to taste
Raw onions to taste, coarsely chopped
Köfte harci to taste. Start by adding 2 tsp per pound of meat.

Note: Köfte harci is a reddish blend of oregano, garlic, cumin, paprika, and other spices. It’s available locally at Penzeys Spices, it’s called Turkish seasoning.

Mix all ingredients. Divide into 4-6 equal patties and grill. Serve with pita bread, marinated onions, cucumber and tomato salad, and jasmine rice.

Note: Burger patties can be made ahead and frozen to be used at a later date.

Meal Swap: August 2015 Menu and Recipes

August Meal Swap Recipes

Your Choice

Jenica – Crockpot Creamy Chicken Tetrazzini

  

3 cups chicken broth

1lb. cooked chopped chicken

1 16 oz box spaghetti

1 medium onion chopped

1/2 cup butter

1/2 lb chopped mushrooms

1/2 cup all purpose flour

1/4 t. paprika

1/2 cup dry sherry

1 cup heavy cream

1/2 cup parmesan cheese

Prep Day: package up dry and wet ingredients for proper storage.


Serve Day:
Cook pasta according to directions on box, drain and place in the bottom of your slow cooker. In large pan, over medium heat, sauté onions & mushrooms in 1/4 cup butter. Add additional butter & dust with 1/2 cup of flour to create a roux. Gradually stir in chicken, chicken broth, sherry, paprika, & heavy cream. Simmer for 10 minutes to thicken. Pour chicken mixture over pasta. Top with parmesan cheese. Cook in slow cooker for 3-4 hours on medium.
North American/European

Liz – Slow Cooker BBQ Cranberry Chicken

  
2 lbs chicken breasts

1/4 cup dried minced onion

1 (16 oz) can whole cranberry sauce

1 cup barbecue sauce

Prep Day:
Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  

Serve Day: When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Southwest/Latin

Ashley – Cilantro Lime Chicken with Corn and Black Beans

  

1 1/2 lbs boneless skinless chicken breast

Juice from 2 limes (2 tbsp)

1 cup or 1 bunch fresh cilantro, chopped

3 cups frozen corn

2 garlic cloves, minced

1 cup red onion, chopped

1-2 cans black beans, drained and rinsed

1 tsp cumin

Prep Day:
Mix all ingredients in gallon-sized bag. Freeze.

Serve Day:
Thaw completely. Cook in slow cooker on low for 8 hours or high for 4 hours. Enjoy with cheese or guacamole if desired.
Nicole – Crockpot BBQ Chicken & Pineapple Quesadillas 

  

6 wheat 10″ flour tortillas

1.5 lb. chicken breasts

1 c. BBQ sauce

1 c. onion diced

4 c. fresh pineapple sliced thinly (or substitute a large can of pineapple tidbits)

2 c. shredded cheddar

½ c. BBQ sauce for spreading on tortillas

pan spray

cilantro – optional garnish

Prep Day:
Put in bag and freeze.

Serve Day
: Spray your Crock Pot with pan spray, and add the onions, chicken breasts and 1 c. BBQ sauce. Cook on high for 2 hours or low for 4 hours.
Let the chicken cool for 10 minutes, then with two forks begin shredding the meat. Stir the mixture well to combine the meat and sauce.

On each tortilla half, spread ½ c. meat mixture. On the other half, layer 1 Tbsp. BBQ sauce, ¼ c. cheese and ½ c. pineapple slices. Fold the quesadillas together and spray each side with pan spray.

Place quesadillas on a hot griddle or frying pan and cook on each side for 1-2 minutes until crispy.

Remove from heat, and slice in three sections. Serve immediately.
Asian/Indian

Kellie – General Tso Meatballs

  

Meatballs:

1 lb ground turkey

2 TBSP minced ginger (fresh is a must!)

2 scallions, chopped

1 tsp garlic powder

1/4 cup panko bread crumbs

1 egg
Sauce:

1 tsp hot sesame oil

3 tbsp mirin

3 tbsp soy sauce

2 scallions, chopped

1/4 cup water

Slurry: 1 tbsp cold water mixed with 1 tbsp corn starch

Prep Day
: Combine all ingredients for the meatballs and mix well. Form into balls and place in lightly oiled baking dish.

Bake about 30 minutes at 350 (checking internal temp).

Combine sauce ingredients in a sauce pan except for the slurry and bring to a simmer.

Add slurry to simmering mixture while stirring. Reduce heat and allow to thicken.

To Freeze
: Follow directions above. Allow both meatballs and sauce to cool. In containers, add meatballs and pour over sauce. Label and freeze.

Serve Day: Thaw, reheat in a small sauce pan over low heat. Serve over rice. 
Italian/ Mediterranean 

Ashley- Greek Meatballs with Mint (Keftethes)

  
1 lb ground beef

4 slices white bread

1 medium onion, very finely chopped

½ cup dried parsley

1 t. dried mint

1 t. salt

⅛ t. pepper

1 clove garlic, minced

1 egg, beaten

½ cup flour

½ cup vegetable oil

Prep Day: Dip bread in a bowl of water and squeeze out excess water. In a large mixing bowl, crumble the moistened bread. Add ground beef, onion, parsley, mint, salt, pepper, garlic and egg. Mix well. Place flour in a pie plate or dinner plate. Using a teaspoon, scoop out small amount of mixture to form into balls. Coat each meatball evenly with flour. Heat oil in skillet over medium high heat and fry meatballs for 10-15 minutes. Outside should be crisp and brown on all sides, inside should no longer be pink. Cool and freeze.

Serve Day: Thaw meatballs completely. Bake at 350 for 15-20 minutes. Serve with rice (you provide).